Cornish Pasties

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 medium potato, diced
• 1 medium onion, chopped
• 8 ounces beef, cubed (rump or blade roast)
• 1/2 teaspoon thyme
• 1/2 teaspoon sage
• 2 cups flour
• 1 teaspoon kosher salt
• 4 tablespoons butter, diced
• 4 tablespoons lard, diced
• 2 -3 tablespoons ice water
• 1 egg, beaten

Recipe

• 1 pre-heat oven to 425°f.
• 2 place the potato, onion, herbs, and meat in a roasting pan and mix well.
• 3 place the flour and salt in a bowl.
• 4 add the butter and lard, rub in until the mixture resembles fine breadcrumbs.
• 5 add about 2 tablespoons of water and mix to form a firm dough.
• 6 turn out a floured surface and knead lightly.
• 7 divide the pastry into 4 pieces.
• 8 roll out each piece to about 6-7 inches.
• 9 trim by cutting round the edge of a small plate.
• 10 divide the filling between each round. brush the edges with water and draw up the pastry on each pasty, in a line over the centre of the filling.
• 11 seal well.
• 12 flute the edge with your fingers or a fork.
• 13 place the pasties on a baking sheet, fluted edges uppermost.
• 14 brush each with a little beaten egg or milk.
• 15 bake for 40-45 minutes, until golden brown.